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 Post subject: Gluten Frida proportion problems
PostPosted: Fri Dec 24, 2010 1:42 am 
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Attended Chelsea Clinton's Wedding
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Location: Kirkland, WA
My husband and I actually got into a fight over this (pre-Christmas stress, anyone?) while trying to gluten-free the Macadamia Ginger Crunch Drops from Vegan Cookies Invade:

I always mix up a batch of the Gluten Frida mix and then use just 1 cup of it to replace 1 cup of all purpose flour. So far, I've had great results doing this. My husband doesn't seem to care that I have great results, and insists that the book says to use the entire recipe's worth of Gluten Frida mix in place of 1 cup of all purpose flour.

He did it his way, and now we have a giant bowl of gluten-free cookie crumbs.

What's going on here? Am I reading it wrong (and still managing to get something right)? Can our cookies be saved with the addition of...almond milk? Water? Oil?

Help?

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 Post subject: Re: Gluten Frida proportion problems
PostPosted: Fri Dec 24, 2010 9:36 am 
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The instructions say the mix will equal more than a cup, but you should use a cup of mix for a cup of flour.


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 Post subject: Re: Gluten Frida proportion problems
PostPosted: Fri Dec 24, 2010 10:12 am 
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yeah, the directions say use this recipe 1:1 per cup of flour, meaning use 1 cup of mix per cup of flour. you were right, obviously! you could probably add a little more almond milk and oil to get the cookies to a normal consistency.

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 Post subject: Re: Gluten Frida proportion problems
PostPosted: Fri Dec 24, 2010 2:35 pm 
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Thanks, guys. That's what I thought about the 1:1 ratio, but I wasn't sure. Glad to know I'm not crazy!

I added about a half cup of almond milk to the dough and got something more "scoopable." The cookies are a little crumbly, but delicious! (I think coconut extract might be magic...)

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